0 from 6 votes
Nashville Hot Chicken
Perfect for any time of day, this recipe delivers great flavor effortlessly.
Prep Time
25 mins
Cook Time
25 mins
Brine Time
6 hrs
Servings: 10
Calories: 646 kcal
Ingredients
brine
- 4 cups water
- ½ cup sugar
- ¼ cup kosher salt
- 2 teaspoons black peppercorns
- 1 teaspoon coriander seeds
- 1 bunch fresh sage
chicken
- 2 whole fryer chickens, cut into pieces
- 3 cups all purpose flour
- 1 tablespoon baking soda
- 1 tablespoon garlic powder
- 1 ½ teaspoons salt
- 2 cups buttermilk
- oil for frying
hot chicken sauce
- 5 tablespoons cayenne pepper can go as high as 7 and as low as 4
- 3 tablespoons smoked paprika
- 2 tablespoons light brown sugar
- 1 tablespoon garlic powder
- 1 stick (½ cup) melted butter or fryer oil
Instructions
- For brine: Pour water, sugar and salt into a saucepan and bring to a boil. Once the sugar and salt dissolve, remove from heat and stir in the peppercorns, coriander seeds and sage. Place chicken in a large container. Add 3 cups ice to the hot brine and once the temperature comes down, pour over the chicken. Cover and refrigerate for at least 6 hours and up to 24 hours.
- Remove chicken pieces from the brine and pat dry.
- For chicken: In a shallow baking dish combine flour, baking soda, garlic powder, and salt and whisk together. Pour buttermilk into another shallow baking dish.
- Dredge each piece of chicken into the flour mixture, shaking off any excess.
- Next, dip each piece into the buttermilk followed by the flour mixture for a second coating. Place each dredged piece onto a parchment lined baking sheet.
- Pour 3 inches fryer oil into a large cast iron skillet and preheat to 350˚F.
- Once the oil is hot, place a few pieces of chicken into the oil, with about 1 inch of room between, making sure not to overcrowd the pan.
- Fry each piece of chicken for about 10 to 12 minutes on each side or until golden brown and the chicken has an internal temp of 160˚F.
- Remove chicken from the oil and transfer to a baking sheet lined with a cooling rack. Repeat until all of the chicken has been fried.
- For sauce: Combine all ingredients together and whisk together until a thick and even paste forms.
- Brush a thin coating of the paste onto each piece of fried chicken. Serve.
Cup of Yum
Notes
- *Makes 2 whole chickens
Nutrition Information
Calories
646kcal
(32%)
Carbohydrates
48g
(16%)
Protein
35g
(70%)
Fat
35g
(54%)
Saturated Fat
14g
(70%)
Cholesterol
144mg
(48%)
Sodium
3754mg
(156%)
Potassium
526mg
(15%)
Fiber
3g
(12%)
Sugar
15g
(30%)
Vitamin A
2649IU
(53%)
Vitamin C
4mg
(4%)
Calcium
108mg
(11%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 646
% Daily Value*
| Calories | 646kcal | 32% |
| Carbohydrates | 48g | 16% |
| Protein | 35g | 70% |
| Fat | 35g | 54% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 144mg | 48% |
| Sodium | 3754mg | 156% |
| Potassium | 526mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 15g | 30% |
| Vitamin A | 2649IU | 53% |
| Vitamin C | 4mg | 4% |
| Calcium | 108mg | 11% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.